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Ribeye steak is a cut of beef that comes from the beef rib primal cut. It is known for its tenderness, juiciness, and flavor. Ribeye steaks are sometimes called beauty steaks and are one of the most common and best types of steak. They are tender, juicy, and very flavorful, with just the right amount of fat. 

The main muscle in a ribeye steak is the longissimus dorsi, a long, tender muscle that runs from the cow’s hip bone to the shoulder blade. It’s tender because it doesn’t get much exercise. Ribeye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone and muscle. 

The best way to cook a ribeye steak is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet. Cooking it this way produces a flavorful brown crust on the outside of the steak while leaving the interior tender and juicy. Brush the steak lightly with oil on both sides and get the grill or pan smoking hot before you add the meat.  A 1.5 -inch-thick steak takes about 3 to 5 minutes per side for medium-rare; monitor the internal temperature with an instant-read thermometer and pull the steak when it reaches 130 to 135 F. Let it rest for 5 to 10 minutes before serving. Increase the cooking time by 1 or 2 minutes per side for each additional degree of doneness.

Alternative names: Delmonico steak · Scotch fillet · beauty steak · market steak · Spencer steak · Entrecôte (French)